3 Cups finely minced sweet bell peppers
1/2 Cup finely minced jalepenos or other mildish hot peppers
1 Cup fresh lemon juice
3 oz liquid pectin
Combine the minced peppers, lemon juice, and sugar
Bring to a boil, and cook for 6 minutes, stirring constantly
Stir in the pectin and boil 3 more minutes, stirring
Skim off foam
Add a couple drops of green food coloring if desired
Ladle in to sterilized jars and process in canner only five minutes
This is my first time of making this and oh man, is it good!! I could just eat it out of the jar. The hot peppers don't make the jelly hot, just a little bit tangy/ zippy. Sweet and fruity and tangy and a real taste of the bell peppers, not overwhelmed by the sugar.
I did all the chopping by hand and it took me two hours to reduce a whole big bowlful of peppers to 3 cups finely minced. After that it is all quick and easy. And definitely worth all the chopping.
So now I have GOT to stop making jelly! Every jar in the house is used up and I have dozens of jars of jelly. If I don't quit pretty soon, I'm going to have to make new friends to give them too!
